Weizenbock: caramel wheat

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robertjohnson

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I got the BCS recipe and went to my brew store. Unable to find "dark wheat," which has no specified lovibond rating in the book, I just grabbed the caramel wheat malt 23-30L that was available. The recipe was almost definitely referring to Weyermann's dark wheat 7.5L. So...I'd still like to brew a weizenbock with this malt but I have no experience in brewing the style. I'd guess I can't use this in the over 50% range that BCS calls for. I'm guessing I'd use some combination of light wheat, continental pils, caramel wheat, munich and specialty grains (special b and caramel 40) but I have NO idea in what proportions. Any help/suggestions?
 

undallas

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I just made a dunkleweizen last weekend with pil, dark wheat, and caramel wheat.

my caramel wheat proportion is only 12%. Beersmith indicates the maximum percenatge is 15%. I think this malt has been caramelized so it won't ferment out; thus, high % will yield a very sweet beer.

I would add some german crystal (carafa) to get the coloring. If you can get roasted wheat (425 SRM), that'll be even better.
 

Cpt_Kirks

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I got the BCS recipe and went to my brew store. Unable to find "dark wheat," which has no specified lovibond rating in the book, I just grabbed the caramel wheat malt 23-30L that was available. The recipe was almost definitely referring to Weyermann's dark wheat 7.5L. So...I'd still like to brew a weizenbock with this malt but I have no experience in brewing the style. I'd guess I can't use this in the over 50% range that BCS calls for. I'm guessing I'd use some combination of light wheat, continental pils, caramel wheat, munich and specialty grains (special b and caramel 40) but I have NO idea in what proportions. Any help/suggestions?
I recently brewed up a nice PM Weisenbock:

4.00lbs White Wheat
2.00lbs Cara Munich II
0.50lbs Caramel Wheat
0.50lbs Chocolate Wheat
1.00lbs Rahr 2-row
0.50lbs Flaked Wheat

2.00lbs Wheat DME
1.50lbs Dark DME
1.00lbs Corn Sugar

Double Step Mash, 150*F for 30min, 154*F for 30min
Batch sparge twice, half of the water each

0.75oz Hallertau Hersbruck 8.7% @ 60min

Safbrew WB-06, 2pkgs, rehydrated
Aerated the mash

Added DME and sugar @ knockout

SG @ sparge (mash & sparge) 1.037 @ 80*F
OG = 1.072 @ 78*F
FG = 1.012 @ 66*F
ABV = 7.86%

It turned out very nice.

:mug:
 
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